Holy Yum Chicken

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    The name ‘holy yum chicken’ says it all! It’s one of the best chicken recipes you will ever have. The combination of maple syrup and dijon mustard may sound CRAZY to you but I assure you, it is absolutely phenomenal!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT.

    If you’re just here for the first time and you are looking for something to make, this is probably the recipe to start with.

    That is unless you fit into one of the disclaimers below — which, please don’t take offence to because it’s truly based on all the feedback I have gotten for this recipe since 2013.

    And if you are one of those readers that have made this recipe before or heard of this recipe before (I’m telling you, it’s a really popular recipe), then you’ll know how freaking amazing this chicken is.

    The name says it ALL!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT. #chicken #chickenrecipes #holyyum #easydinner #quickdinner #chickendinner #weeknightmeals

    Holy yum chicken is the best chicken recipe!

    I’m going to make an executive order right now and tell you to drop everything and make this for dinner tonight.

    I’m telling you now…

    YOU.WILL.NOT.REGRET.IT.

    I’ve made this chicken countless times already.

    Sometimes even three times in ONE WEEK.

    Because 1. it’s soooo easy.

    And 2., we are just completely, utterly, addicted to it.

    It’s the EASIEST recipe, EVER and the tastiest.

    It will make your taste buds SING and you’ll be doing cartwheels all over your living room.

    I am so hyperbolic but it’s just such an amazing chicken recipe that if I don’t exaggerate my feelings, I feel like you won’t want to make this!

    Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you.

    I wish there was some technology where you can just poke your finger at your screen to try the sauce.

    But, since there isn’t that yet, please please believe me!

    What you’ll need for the holy yum chicken recipe

    Check out how short the ingredient list is:

    • Chicken thighs
    • Maple syrup
    • Dijon mustard
    • Rice wine vinegar
    • Cornstarch

    Yeah, that’s it!!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT. #chicken #chickenrecipes #holyyum #easydinner #quickdinner #chickendinner #weeknightmeals

    What should I serve with the holy yum chicken recipe?

    I get asked this question a lot and I always typically say you can serve it with anything you want.

    I tend to like serving vegetables such as anything that is in season.

    I love roasting them or even roasted potatoes.

    I’ve compiled a great list of side dish pairings to go with holy yum chicken.

    Since this chicken recipe is a combination of savory and sweet with a bit of tang, I would say more starchy vegetables are a great idea.

    Tips for success with holy yum chicken

    These tips/disclaimers..again, please don’t take offence or think I’m “talking at you.”

    I only put these here because…if you have the time to scroll through all the comments…you’ll see the comments from the very beginning that caused this disclaimer section to even happen.

    So yes, everything that I’m answering below…it happened one or way another with readers.

    Like yes, people actually came to yell at me for improvising this recipe and not following the directions.

    The tips are 100% needed.

    1. If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
    2. It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
    3. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.
    4. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
    5. Yes, it really is cooked at 450 degrees Fahrenheit. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!) :)
    6. If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
    7. You may use bone-in chicken thighs. Cooking time is the same.
    8. Whole grain mustard is not the same as Dijon mustard.
    9. Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
    10. If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.
    11. You can definitely use regular white vinegar or apple cider vinegar or champagne vinegar if that’s all you have on hand.

    If you are a visual person or just like watching cooking shows, here is a video on how I make this recipe!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT.

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT. #chicken #chickenrecipes #holyyum #easydinner #quickdinner #chickendinner #weeknightmeals
    4.69 from 38 votes
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    Holy Yum Chicken

    The most popular chicken recipe on my site for good reason. The flavors are incredible and will have you saying, "HOLY YUM!!!"
    Prep Time: 5 mins
    Cook Time: 40 mins
    Total Time: 45 mins
    Course: Dinner
    Cuisine: American
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Calories: 327kcal
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    Ingredients

    • 1 1/2 - 2 pounds boneless skinless, chicken thighs (most of the fat cut and discarded)
    • 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
    • 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
    • 1 tablespoon rice wine vinegar, seasoned or unseasoned
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 tablespoon cornstarch
    • 2 teaspoon fresh rosemary for garnish

    Instructions

    • Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
    • In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
    • Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
    • Bake, uncovered, for 40 minutes.
    • Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
    • Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
    • Sprinkle rosemary on top before serving.

    Video

    Notes

    If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)
    If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch
    Source: I Love Trader Joe's Cookbook
    Nutrition Facts
    Holy Yum Chicken
    Amount Per Serving (1 chicken thigh)
    Calories 327 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 6g30%
    Cholesterol 113mg38%
    Sodium 2589mg108%
    Carbohydrates 16g5%
    Sugar 14g16%
    Protein 24g48%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

     

  • 1,312 Comments
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    Comments

  • Lorie says:

    450 degrees seems very Hugh…is that right?

    • Julie Wampler says:

      Did you read the disclaimer section? It’s answered under number 5.

  • Monica Smith says:

    I was wondering if you could tell me the time of I use boneless skinless chicken tenders.. I have 6 of them I need to cook. Also, I enjoy some of your snarky comments. You, I assume are doing this to help others with new recipes. I find it funny when someone is negative..
    Thanks

    • Julie Wampler says:

      You probably wouldn’t need to cook the tenders as long. I would say 15-20 minutes is just fine in a 450 degree Fahrenheit oven!

  • Kyle says:

    Julie…can thé holy yum recipe be doubled? Thank you, can’t wait to try it!

    • Julie Wampler says:

      Yes, of course!

  • Sandra says:

    Love this dish and usually pair it with your garlic roasted green beans! I’ve made it many times, and tonight I failed to actually check that I had enough mustard and maple syrup – I was just short of both. I ended up adding about a tablespoon of horseradish and used 3 tablespoons of maple syrup, and it still turned out perfectly!

    • Julie Wampler says:

      Omg, that horseradish addition sounds amazing. I LOVE horseradish!

  • Debra says:

    Made this last night and we loved it, chicken was very moist and the sauce was amazing. Followed exact recipe.

  • Sherry says:

    Could this be adapted to the Instant Pot, do you think?

    • Julie Wampler says:

      No, I don’t think this recipe would be a good candidate for the Instant Pot. The sauce for this would probably burn.

      • Vanessa says:

        Do you think the sauce would still burn if it was done with the pot in pot method and not getting direct contact with the heat?

        • Julie Wampler says:

          Kind of like a double broiler method? If so, I don’t think it would burn.

  • Melissa says:

    I stumbled across this recipe this afternoon. So delicious! My family loved it! I did double the recipe and only replaced a tad of maple syrup with honey only because I didn’t quite have enough. Will make this again definitely. Thank you for the recipe!

  • Amy says:

    I made this tonight and my husband said it was delicious! The real testament is that my toddler ate it! He’s very fussy! Thank you x

  • Stephanie says:

    Great recipe! Super easy and so tasty!

  • Debra says:

    Thank you for sharing this recipe. I’ve made it many times now as it is the chicken recipe my husband requests the most! We both enjoy it. I’ve started buying Grey Poupon in the largest container my market carries! I think the rosemary gives it an extra special touch.

  • Sally says:

    Wow, looks delicious. But what I really enjoyed were the disclaimers. You could probably write a whole blog just on them. Give everyone a laugh.

  • RossC says:

    Made this today… Delicious and will become a rotation meal.. :O)

  • Carley says:

    I made this once before and it was amazing! I think I’m going to try it as a rice bake tonight, inspired by these flavors, so I can do the whole meal in one pan. I’ll report back on how it turns out!

    • Julie Wampler says:

      Oh that sounds good!!

  • Debra Rauscher says:

    Can you make this in a slow cooker?
    Thank you,
    Deb

    • Julie Wampler says:

      I haven’t done it but others have.

  • Dharmadm says:

    I like you for giving heck to people who modify and criticize! I like seeing comments but don’t start if you change things up. So I’ll be following you.

    • Julie Wampler says:

      Haha, thanks!

  • Greer Wellstead says:

    Will be making this! Can’t be as good as the disclaimer section though! Amazing.

  • Aurora Y Cooper says:

    I love this recipe! Thank you! Yummy!

  • Joyce says:

    I have white wine vinegar can that be used instead of the rice wine vinegar?

    • Julie Wampler says:

      Yes

  • Stephanie L says:

    I made this dish the other night and it was amazing. So full of flavor that my family has asked for it again. The instructions were perfect. In the future I will try cooking in a bread pan. I have used this trick for years to keep the meat I’m cooking covered with the sauce I’m cooking it in. For the most part it works perfectly. Again thank you for the recipe.

    • Julie Wampler says:

      So happy to hear that your family enjoyed it so much!

  • Carol LB Ferrer says:

    Added cornstarch before I poured sauce over chicken, came out ok – next time I will do it the right way!!!

  • Pam says:

    So yummy!
    I used chicken breasts and entered the ingredients into the WW site….3 points for half a breast with sauce!
    I didn’t have cornstarch. Really? How could i be out of cornstarch. Oh, and i didn’t read the instructions to the end. You’d think i’ve never cooked before. Anyway, i substituted flour for the cornstarch AND I mixed it in the sauce before pouring it on the chicken. It turned out fine and very tasty.
    Next time I’ll do it right though!

  • Debra A Rauscher says:

    Just made this …it’s fork-tender and positivity succulent! When I make it again, I will take the chicken out at least 5 minutes sooner, I think it would be more tender yet! Ovens vary.

  • joan smith says:

    So easy, so yummy!!!!!

  • Scott E. Schwimer says:

    Really YUM! It’s a bit sweet and cloying, and I found that the cornstarch was too much, leaving a chalky taste. I’d suggest 1/2 the cornstarch and perhaps cut down on the maple syrup a tad. But SO GOOD! thank you for this!

  • Beck says:

    Very good recipe. I don’t think it needs to be taken as literally as published. I’m going to cook it in an iron skillet next time.

    • Julie Wampler says:

      Haha, I’m glad you can switch it up for your needs! You may think it might not need to be taken as literally published but by the sheer amount of emails and comments I get of the dish not working out; I decided to be explicit about how to cook it!

  • Jonathan García says:

    I love it even I didn’t cook it on the required 8 × 8 pan is still was delicious

  • Sue Flynn says:

    Your instructions at the beginning of this recipe are the best I have ever read. Many people do not listen, do not read and therefore do not have a good experience cooking recipes. Thank you! You are GREAT!

  • Jacqueline says:

    Very good, we will make again
    Will double sauce
    I served it over leftover whole wheat paste

  • Rosalyn says:

    Hi this recipe sounds great, but I would like to make it for 100 people for a party. How would I keep the chicken moist and can I make it a day ahead ? What about the sauce, can I store the sauce and finish it off the next day if I heat it up and add the cornstarch?

    • Julie Wampler says:

      Hi, to be honest, I do not make recipes like that in large quantities so I truly truly have no idea how to even begin to give you suggestions. I also really don’t want to be liable for a disaster for 100 people! haha

  • Terry M. says:

    Excellent and easy! I used crumbled bacon instead of rosemary. I also used 2 Tbsp. cornstarch to thicken sauce. Just put chicken in the warm oven while making sauce. I think it is important to use a good quality mustard, too.

  • Jennifer says:

    Is there a substitute that can be used in place of the aluminum foil?

    • Julie Wampler says:

      Parchment paper but I’d triple line it if your parchment paper is thin.

  • Rachael says:

    So…I followed this exact recipe..exactly! I even went to the store for corn starch because I was out! I’m sorry to say, It was a bomb, and I like mustard!

  • Nancy pinkham says:

    When I first saw this recipe I thought I saw a weight watcher freestyle points value attached to holy Yum chicken? Do you know the point value for this recipe? It is absolutely delicious and I will make it again and again!

    • Julie Wampler says:

      Hi, this recipe may have been pinned or reposted (without my permission or knowledge) elsewhere and they just tagged it with WW points. I don’t do that kind of stuff on my site nor do I have any knowledge as to how so I’m really sorry but I don’t know the answer to what you’re looking for!

      • Lucy Richardson says:

        Someone wrote in the comments that it is 3 points, but for 1/2 breast.

  • FarmersDaugherinPA says:

    Kid & Adult tested and APPROVED! Followed the recipe to a T (however I ran out of steam and let the chicken sit upside down in a large ziploc container in the delicious marinade about 12 hours). Didn’t have an 8×8 so used my trusty 10×6 pryex dish. The tip about the foil lining is a lifesaver. This is a keeper for sure and one to share! Thank you for sharing it with us. The best part at 450 you can wedge up some red potatoes (or whatever type you prefer) … olive oil, salt and pepper and they cook and are ready in the same time frame. :) Can’t wait to try more of your recipes.

    • Julie Wampler says:

      i’m happy to share all the tips that i know to make it easier in the kitchen for everyone. thank you so much!

  • Lori says:

    This was tasty, thank you! I paired it with fried rice and lots of veggies.

  • Connie Wensell says:

    Tin foil shiny side up towards the chicken?

    • Julie Wampler says:

      Correct!

  • Cinthia says:

    Can this chicken be reheated?

    • Julie Wampler says:

      yes it can

  • Gina Hernandez says:

    Made as directed, served with roasted gold potatos and carrots seasoned with sea salt, pepper, olive oil and diced fresh rosemary.I didn’t add the rosemary to the chicken as it was picked up by the veggies. I am not a big fan of Dijon but this was good. The syrup cuts the mustard bite. Will definitely make again.

    • Gina Hernandez says:

      Ok, so I already left a review. Then I had one chicken breast left and the next day I sauteed some zucchini with olive oil salt and pepper and a little bit of crushed fresh Rosemary. Near the end of the saute I went ahead and chopped up the chicken and added to it and let it cook down. It was Amazing! Ok I will stop now, but really it was delicious! Has anyone tried this with pork?

  • Paula says:

    Fantastic recipe!!! So easy to make 😀

  • April says:

    I make this at least once a month! My family loves it, and it’s so easy to make. Most of the time I use white vinegar since I always have it on hand, and it’s still delicious. I put a meat thermometer in the chicken while it cooks, and it’s perfect every time!

  • Nicole Elkins says:

    My family loves this. It’s been part of my regular rotation for years. Even my boys who don’t like mustard, love this. It’s sooooo easy to make and so flavorful with minimal ingredients.

  • Rebecca says:

    This was so good!! I made it for my family and my husband said it’s his new favorite meal. Hone-run!!

  • Dena says:

    This chicken really lives up to its name! Yum! Seems like such an odd combination, but it really works. I like things tangy, so added an extra tablespoon of rice vinegar, as suggested. I wouldn’t change a thing! (except next time do a better job of whisking in the cornstarch. I had a few lumps, but with such yumminess, who cares?)

    • Julie Wampler says:

      Haha, awesome!

  • Claudette Savoie says:

    Made this for family dinner for 10 people. They all raved about it ans some wanted the recipe. It was so easy to make. Followed the recipe exactly and served with garlic mashed potatoes along with broccoli and carrots. Yummy! Definitely a keeper recipe. Thanks!

  • Suzanne Forgacs says:

    Followed the recipe for Holy Yum Chicken to the letter. Sorry, I didn’t care for the Dijon mustard sauce. It was extremely strong, and almost bitter to me, even with the maple syrup. Very heavy vinegar taste. I will not make this again.

  • Bethany says:

    I made this for dinner last night and both the husband and I enjoyed it. It’s just the two of us, so I only used a 1.25lb package of chicken, as opposed to your recommended 1.5-2lbs. When I took the chicken out of the oven, the majority of the sauce had cooked away and what was left was already very thick (almost like a jelly) so I didn’t need to use any cornstarch. Do you think it cooked away like that because I did not have enough chicken? We also found that the remaining sauce was almost TOO flavorful. Not that it was bad by any means, it was just almost overwhelmingly flavored, and I am assuming that is also due to most of the sauce cooking away. Next time I will have to try using more chicken!

    • Julie Wampler says:

      I’m thinking maybe the pan was too big so the sauce spread and evaporated.

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